The longstanding tradition of afternoon tea--a time filled with pleasant conversation, good company, and tiers of treats--translates perfectly into a Mother's Day celebration. With you as the guest of honor, give your family permission to use your prettiest dishes and linens to set the table. Our casual menu for the day: scones and finger sandwiches, which little ones can easily prepare with dad. There are also instructions for three handmade tea-related gifts for them to make. Hopefully, grandmom and grandpa can ome over, too. The more mothers, the merrier!

Jane Dagmi and Erin Prohaska

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Recipe Summary

Yield:
16 scones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375° F.

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  • Line sheet pan with parchment paper (or line pan with foil and spray with nonstick spray).

  • Cut butter into 1-inch cubes; set aside in refrigerator to keep cold.

  • Sift together flour, 1/2 cup sugar, baking powder, baking soda, salt. Stir in oats.

  • Using pastry blender, hands, or two forks, gently cut butter peices into flour mixture until the mixture resembles coarse crumbs.

  • Add buttermilk to mixture; start with 1 cup then add more as needed for batter to come together. Mix gently using hands or wooden spoon; do not overmix.

  • If you'd like to add a filling to scones (such as raisins, chocolate chips, dried fruit, blueberries, cranberries, or chopped nuts), gently stir in 1/2 cup of the filling.

  • Using hands or an ice cream scoop with handle release, shape scone batter into loose balls, 2 1/2 to 3 inches in diameter.

  • Place on pan 2" apart.

  • Mix remaining 1/2 cups sugar with cinnamon. Sprinkle on top of scones.

  • Bake for 15-20 minutes on middle rack of oven until scones are golden brown on top and done in center.

  • Allow to cool slightly on rack; serve warm.

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